Hummus With Olives And Pepperoncini

• 1 (15 1/2 ounce) can chickpeas, drained & rinsed
• 2 tablespoons tahini
• 1 tablespoon fresh lemon juice
• 3 tablespoons extra virgin olive oil
• 1/4 cup chopped olive
• 1 pepperoncini pepper, seeded & chopped
• 1 -2 teaspoon pepperoncini brine
• 1 tablespoon fresh parsley, chopped
• 1/4 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1 1/2 teaspoons cumin
• 1/8 - 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 -2 ounce water (or liquid from chickpeas)
• FOR GARNISH
• chopped parsley
• olive oil
• paprika

1. Place all ingredients EXCEPT THE WATER AND THE SALT in the bowl of a food processor and process until the mixture is a thick paste.
2. With the food processor running, add the hot water a bit at a time, until the mixture is the consistency you want it to be (some like it thicker than others -- ).
3. Taste the hummus. The pepperoncini brine will have made it a bit salty. If you'd like more salt, add it 1/8 of a teaspoon at a time until it is salty enough for your tastes.
4. If you are serving immediately, place in a bowl and make a hollow in the middle of the hummus. Drizzle on 1 tablespoon of olive oil and sprinkle with smoked paprika and parsley.

chickpeas, tahini, lemon juice, extra virgin olive oil, olive, pepperoncini pepper, pepperoncini brine, fresh parsley, garlic, paprika, cumin, salt, pepper, water, parsley, olive oil, paprika

Taken from www.food.com/recipe/hummus-with-olives-and-pepperoncini-285191 (may not work)